4.9 from 96 votes
10 Minute Spinach and Feta Breakfast Quesadilla
This breakfast quesadilla combines sautéed spinach seasoned with garlic and onion powders, fluffy scrambled eggs, and tangy feta cheese enclosed in a crispy flour tortilla layered with melted mozzarella. The interplay of creamy eggs and cheese with the bright spinach creates a balanced texture, offering a savory start to the day. Its quick preparation and straightforward ingredients make it convenient for a nourishing morning meal or brunch option.
Total Time
10 mins
Servings:
1
person
Calories:
552 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 teaspoon extra virgin olive oil or butter
- 1 1/2 cups spinach packed, approximately 2 oz
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 large egg
- 1/4 cup feta cheese approximately 1 oz
- 1 large flour tortilla
- 1/2 - 3/4 cup mozzarella cheese freshly shredded, approximately 2-2.5 oz
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in the pan over medium heat and add spinach with garlic powder and onion powder. Saute for 1 minute until spinach begins to wilt.
- Add eggs and use a spatula to break up the yolk and whisk as you scramble the eggs in the pan with the spinach until eggs are cooked, another 1-2 minutes. Top with feta cheese, give a quick stir to combine it all, and remove from then pan and set aside.
- Lower heat to medium-low and add flour tortilla. Sprinkle 1/2 of the mozzarella cheese on one half of the tortilla, top with egg, spinach, and feta mixture, and top with the remaining mozzarella cheese. Fold other the other half of the tortilla.
- Let cook for about 90 seconds on one side (or until the tortilla is nice and crispy and the bottom half of the mozzarella is melted). Flip and cook for about another 90 seconds on the other side, again, until the mozzarella is melted and the tortilla is lightly browned and crispy.
- Transfer to a cutting board or plate and cut in half and enjoy!
Cup of Yum
Notes
- You can prepare the quesadilla ahead of time and freeze it wrapped; reheat before serving to maintain crispiness.
- To reheat from frozen, thaw overnight in the fridge then cook in a pan on low heat longer than fresh for even warming.
- Microwaving briefly before pan cooking can prevent sogginess and helps cheese melt evenly.
- Vegetable substitutions like thawed frozen spinach or other cooked veggies work well but may affect cooking time.
- Shredding your own cheese improves melting compared to pre-shredded cheeses with anti-caking agents.
- Butter can be used instead of olive oil for sautéing to alter flavor and richness.
Nutrition Information
Calories
552kcal
(28%)
Carbohydrates
21g
(7%)
Protein
34g
(68%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.04g
(2%)
Cholesterol
450mg
(150%)
Sodium
1178mg
(49%)
Potassium
506mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
5296IU
(106%)
Vitamin C
13mg
(14%)
Calcium
615mg
(62%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1 person
Amount Per Serving
Calories 552
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 34g | 68% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 450mg | 150% |
| Sodium | 1178mg | 49% |
| Potassium | 506mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5296IU | 106% |
| Vitamin C | 13mg | 14% |
| Calcium | 615mg | 62% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.